• Prepare the caramel through step 6 of the linked caramel recipe.

Chocolate Cake

• Preheat oven to 325 degrees Fahrenheit (163 degrees Ceslius) and line a cupcake tin with liners.
• If you are using the instant coffee: in a small bowl, mix together the instant coffee granules and water until the granules are dissolved. Set aside.
• In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or a medium-sized bowl if using a handheld mixer, beat the butter and oil together until combined and completely homogeneous - this will only happen if the butter is completely at room temperature. About 2-3 minutes on medium-high speed.
• With the mixer on low, slowly stream in the granulated sugar, then turn it up to medium-high speed and beat until light and fluffy. About 1 minute, scraping down the sides and bottom of the bowl as necessary.
• Then, with the mixer on low, add the eggs in, one at a time, scraping down the sides and mixing well in between each addition. Add the vanilla extract and coffee mixture (if using) and mix on low until combined.
• Add half of the dry ingredients and mix on low until just combined. Add half of the milk and half of the yogurt and mix on low until just combined. Repeat this with the remaining halves of dry ingredients, milk and yogurt. Do not overmix!
• Fill the cupcake liners with batter so they are about ½-3/4 full. Bake the cupcakes for 18-20 minutes until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then remove the cupcakes from the pan to cool completely.

Chocolate Buttercream

• While the cake is baking and cooling, make the buttercream. In the bowl of a stand mixer fitted with the paddle attachment, or a medium-sized bowl if using a handheld mixer, beat the butter by itself until it is light and fluffy. Add the powdered sugar, cocoa powder, salt, and milk/heavy cream and mix on low speed for 30 seconds and then on high speed until completely combined.
• You may need to add more powdered sugar (to thicken) or more milk (to thin) depending on the desired consistency.

Assembling the Cupcakes

• Once the cupcakes are completely cool, we fill them with the caramel. Using the bottom of a piping tip (the opposite end of where the frosting would come out if you were piping) into the top of the cupcake and twist.
• Gently pull out the piping tip - you should have a perfect little hole where the filling goes. Make sure to save the little bit of cupcake you pulled out!
• Fill the hole you created with the caramel filling, then place the bit of cupcake you pulled out over the filling - it should fit perfectly.
• If you do not have a piping tip, you can carefully cut a hole in the top of the cupcake with a sharp knife then follow the same instructions as above!
• Once the cupcakes are filled, frost with the chocolate buttercream. Drizzle a little more caramel on top of the buttercream. Top with flaky sea salt if desired. Enjoy!
• Store in an airtight container.